Frankfurter and Potato Terrine

The frankfurter and potato terrine is a rustic and comforting dish, perfect for a casual dinner or a hearty lunch. It is a homemade and simple version of a pate or terrine that combines the familiar flavors of frankfurters with the creaminess of potatoes.

Ingredients

• 500 g of potatoes
• 150 g of frankfurters
• 100 g of Fontina or Scamorza cheese (sliced or diced)
• 2 eggs
• 50 g of grated Parmesan cheese
• 150 ml of milk
• Salt and pepper to taste
• Nutmeg to taste
• Butter for greasing the baking dish

Preparation

1. Start by washing and peeling the potatoes. Cut them into cubes and boil them in salted water until they become tender.

2. In the meantime, grease a rectangular baking dish with some butter.

3. Preheat the oven to 180 °C.

4. Once cooked, drain the potatoes and mash them with a potato masher or fork until you get a puree.

5. Add the eggs, grated Parmesan, salt, pepper, and a grating of nutmeg to the potato puree and mix well.

6. Pour in the milk and continue stirring until you achieve a homogeneous mixture.

7. Slice the frankfurters into rounds, and if you’re using diced cheese, cut that too.

8. Gently incorporate the frankfurters and cheese into the potato mixture.

9. Pour the mixture into the prepared baking dish and level the surface with a spatula.

10. Bake the terrine for about 40-45 minutes or until the surface is golden brown and the terrine is well cooked inside.

11. Allow to cool for a few minutes before slicing and serving the frankfurter and potato terrine.

To add an Italian touch, you might use superior quality fresh sausages instead of frankfurters, possibly lightly browned in a pan beforehand to intensify their flavor.

Curiosity

The terrine as a cooking form comes from the French “terrine,” which refers to the ceramic dish with a lid used for similar preparations. However, this recipe is a modern simplification that adapts to everyday kitchen equipment.